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Peppercorn Brisket

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  • Level: Easy
  • Total: 3 hr 40 min
  • Prep: 15 min
  • Cook: 3 hr 25 min
  • Yield: 6 to 8 servings
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1 (4-pound) beef brisket, trimmed of fat


3 tablespoons mixed whole peppercorns, crushed with a meat mallet or bottom of heavy skillet

3 tablespoons all-purpose flour

1 tablespoon garlic powder

1 tablespoon olive oil

1 cup baby carrots

4 medium red potatoes, quartered

4 shallots, cut into wedges

8 cloves garlic, peeled

2 tablespoons chopped fresh rosemary leaves

2 cups red wine

2 cups reduced-sodium beef broth


  1. Season brisket all over with salt and crushed peppercorns. In a shallow dish, with a spoon, combine flour and garlic powder. Roll brisket in flour mixture to coat.
  2. Heat oil in a large Dutch oven or stock pot over medium-high heat. Add brisket and cook for 5 minutes on each side, or until golden brown on all sides. Arrange carrots, potatoes, shallots, garlic, and rosemary around brisket. Pour wine over vegetables and cook for 1 minute. Add broth and bring to a simmer. Reduce heat to medium-low, cover and cook for 3 hours, until beef is tender. Remove brisket from pot and let stand for 10 minutes before slicing crosswise into thin slices.
  3. Shred and reserve 2 cups beef for soft tacos, if desired.
  4. Serve sliced beef with vegetables, shallots, garlic, and liquid from pot spooned over top.
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